Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting: A Holiday Treat

Looking for a holiday cookie that’s both festive and indulgent? These Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are the perfect combination of spicy gingerbread cookies and rich, creamy vanilla bean frosting. The crinkly exterior of the cookies adds a beautiful texture, while the soft cream cheese filling gives every bite a melt-in-your-mouth experience. Whether you’re making them for a holiday party, a cookie exchange, or simply to enjoy with a cup of hot cocoa, these cookie sandwiches will bring warmth and joy to any occasion!

Ingredients:

For the Gingerbread Crinkle Cookies:

• 2¼ cups all-purpose flour
• ⅔ cup firmly packed brown sugar
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp ground cloves
• ½ cup + 1 tbsp cold, unsalted butter (cubed)
• ½ cup unsulphured molasses
• 2 tbsp milk
• Granulated sugar and powdered sugar for rolling

For the Vanilla Bean Cream Cheese Frosting:

• 4 oz cream cheese (room temperature)
• ¼ cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 tsp vanilla bean paste

Directions:

1. Prepare the Gingerbread Crinkle Cookie Dough:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine 2¼ cups all-purpose flour, ⅔ cup brown sugar, 2 tsp cinnamon, 2 tsp ground ginger, ½ tsp salt, ½ tsp baking soda, and ½ tsp ground cloves. Mix until well combined.
• Add the ½ cup + 1 tbsp cold cubed butter and mix using a fork, your fingers, or a pastry cutter until the mixture resembles wet sand with pea-sized pieces of butter.
• With the mixer on low speed, slowly pour in ½ cup molasses and 2 tbsp milk. Beat until the dough is evenly moistened. It may look crumbly, but it will come together as you mix.
• Transfer the dough to a work surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for 1-2 hours or overnight for best results.

2. Roll and Bake the Cookies:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Once the dough is chilled, use a 1-tablespoon cookie scoop to portion the dough. Roll each scoop of dough into a ball, then roll the ball first in granulated sugar, followed by powdered sugar, ensuring the dough is fully coated.
• Place the sugar-coated dough balls on the baking sheets, spacing them 1½ inches apart.
• Bake the cookies for 10-12 minutes, or until the centers are set but still soft. Let the cookies cool on the baking sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

3. Make the Vanilla Bean Cream Cheese Frosting:

• In a stand mixer with the paddle attachment (or using a handheld mixer), beat 4 oz cream cheese and ¼ cup softened butter on high speed until smooth and creamy.
• Add 2 cups powdered sugar and 1 tsp vanilla bean paste, then beat on low speed for 30 seconds to combine. Increase the speed to high and beat for an additional 2 minutes until the frosting is light and fluffy.

4. Assemble the Cookie Sandwiches:

• Once the gingerbread cookies have cooled completely, spread or pipe the vanilla bean cream cheese frosting onto the flat side of one cookie. Place another cookie on top to form a sandwich.
• Repeat with the remaining cookies and frosting to make about 12 cookie sandwiches.

Recipe Tips:

• Chilling the Dough: Chilling the cookie dough is essential for achieving the perfect crinkle texture. It allows the dough to firm up and ensures that the cookies don’t spread too much while baking.
• Vanilla Bean Paste: Vanilla bean paste adds a rich, aromatic vanilla flavor with beautiful vanilla specks throughout the frosting. If you don’t have vanilla bean paste, you can substitute it with vanilla extract.
• Storage: These cookie sandwiches can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage and thaw them at room temperature when ready to serve.

Recipe Information:

• Prep Time: 20 minutes
• Chill Time: 1-2 hours
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Calories: 210 kcal per cookie sandwich
• Servings: 12 cookie sandwiches

These Gingerbread Crinkle Cookie Sandwiches bring together the bold, spiced flavor of gingerbread with the creamy sweetness of vanilla bean frosting. Perfect for the holiday season or any time you’re craving something festive, these cookie sandwiches are sure to impress with their flavor and beautiful presentation. Enjoy them with a glass of milk or your favorite holiday beverage, and savor the rich, cozy taste of the season!

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